Smoked Leg of Lamb With Montreal Seasoning and Cherry Wood

Smoked leg of lamb makes for an irresistible feast, and it’s easy enough to whip up for a lazy weekend BBQ! We amped up the flavors with Montreal seasoning and a sweet cherry wood smoke for a juicy, melt-in-your-mouth leg of lamb that’s a guaranteed crowd-pleaser.

This leg of lamb vanished faster than a magician’s rabbit. One minute it was the centerpiece of our BBQ, the next it was nothing but an empty platter and satisfied smiles. It’s that good!

🐑 Ingredients

🛒Leg of Lamb – We went for a boneless leg of lamb as the more convenient choice. It’s super easy to carve and share with friends and family. You can use the bone-in version and it will have a deeper flavor but it will also need more time in the smoker.

🛒Montreal Seasoning – A BBQ staple with a peppery kick and subtle herbal notes that magically complement the lamb’s natural flavors. Montreal seasoning typically contains garlic, coriander, black pepper, cayenne pepper flakes, and dill seeds. It’s an extremely palate-pleasing spice blend, and a versatile one too!

🛒Dried Minced Onion – I used dried minced onion in a 1:2 ratio (1 tablespoon of minced onion for 2 tablespoons of Montreal seasoning). The natural sweetness and umami of dried minced onion rounds up the flavor profile of the smoked leg of lamb. It’s a keeper!

🛒Olive Oil – Just enough to give the leg of lamb a light coat for the seasonings to stick to.

🔥 Instructions

👉Step 1: Preheat the smoker to 250°F. Remove the leg of lamb from the fridge so it can come to room temperature while the smoker is heating up.

👉Step 2: Prepare the rub while the smoker preheats. Mix two tablespoons of Montreal seasoning with one tablespoon of dried minced onion.

👉Step 3: Apply a thin layer of olive oil all over the leg of lamb. I didn’t score the fat layer as this is a low and slow smoke. It will render while the lamb cooks, keeping the meat moist and adding flavor.

👉Step 4: Coat the entire surface of the leg of lamb with the seasoning mixture.

👉Step 5: Add the smoking wood chunks to the smoker (we used cherry). Once you see thin and blue smoke coming out, place the leg of lamb in the smoker fat side UP.

👉Step 6: Insert the thermometer probe in the thickest part of the meat, close the lid, and smoke until the internal temperature reaches 150°F. This took about 3 hours for us, but always smoke based on internal temp, not time.

👉Step 7: Remove the leg of lamb from the smoker, and tent with aluminum foil. Let it rest for 10 minutes before serving so the juices can redistribute inside the meat.

What Does Smoked Leg Of Lamb Taste Like?

Lamb meat has a distinct flavor: rich, earthy, and slightly gamey. The smoking process adds another layer of flavor that beautifully enhances the meat’s aroma.

Low and slow smoking will make the meat super tender and juicy. Don’t remove that layer of fat! You can trim some of it, but not too much – it keeps the meat moist as it cooks.

If you never ate lamb meat before, or you don’t have a smoker these super easy grilled lamb chops are a great option for the first taste test.

❗ Recipe Tips and Tricks

📌Smoke Fat Side Up | For a low and slow smoke like this one, I highly recommend you keep the leg of lamb fat side up at all times. It will keep the entire cut moist as the fat renders.

📌Doneness Levels | We prefer the leg of lamb cooked medium-well so we smoked it to 150°F. The meat will be mostly brown with just a touch of pink. If you like it cooked to a different doneness level, follow the guidelines below:

• Rare – 120-125°F (49-52°C) – Very pink and juicy inside, with a slight resistance to the touch.
• Medium-rare – 130-135°F (54-57°C) – A warm red center, slightly firmer to the touch.
• Medium – 140-145°F (60-63°C) – Pinkish-brown in the center, with a slightly springy texture.
• Medium-well – 150-155°F (66-68°C) – Mostly brown with a hint of pink, firm to the touch.
• Well-done – 160°F (71°C) or higher – Completely brown throughout, very firm texture.

📌Flare-ups | If you experience flare-ups, adjust the vents or spritz the lamb with water.

📌Dry Brining | For deeper flavor, season the lamb a day ahead and let it rest in the refrigerator uncovered.

🍱 Storage

❄️Refrigerator | Let the lamb cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator for up to 4 days.

🧊Freezer | For longer storage, wrap the cooled lamb tightly in heavy-duty aluminum foil or freezer paper. Place it in a freezer-safe bag and squeeze out as much air as possible. Consume it within 3 months for the best texture and flavor.

♨️ Reheating

The leg of lamb is already cooked so the goal here is to simply reheat it. As a general guideline, reheat it to about 10°F below the initial doneness level. I smoked it to 150°F, so when reheating, my target temp is 140°F.

Whichever reheating method you use, serve immediately, and make sure you only reheat as much as you can eat. Reheating the same meat over and over will lessen the taste and texture.

🔸Oven | Reheat on a baking sheet in an oven preheated to 250°F. Add a splash of water or broth to keep the meat moist and cover with foil.

🔸Slow Cooker | Add a small amount of broth or water and cook on low for 1-2 hours, or until heated through.

🔸Sliced Leg Of Lamb | Cover the slices with a damp paper towel and reheat in the microwave at 50% power in 30-second intervals. Or reheat the slices on the stovetop, in a well heated skillet with a small amount of oil or butter for a few minutes.

Additions and Substitutions

🔥Smoking Wood | We love the mild, fruity flavor of cherry wood for smoked leg of lamb, but there are other types of wood that work well such as apple wood, and even bolder wood like oak and pecan. Check out our free printable smoking wood chart for more options!

🧂Seasonings | This is another fun part to experiment with. The dry rub you use will have a major impact on the final flavor, so it can keep things interesting.

A simple SPG (salt, pepper, garlic) mix will highlight the natural flavor of the meat and the smoky aroma.

You can also mix and match herbs like rosemary, thyme, oregano, and mint. Other aromatics that pair well with lamb include coriander seeds, cumin, paprika, turmeric, fenugreek, and spice blends like Ras El Hanout, and Za’atar.

🍽️ Serving Suggestions

⭐Slicing | Slice the lamb against the grain for maximum tenderness.

⭐Sauces & Salsas | Serve with a mint sauce, chimichurri, or your favorite salsa – avocado corn salsa is one of my personal favorites for a smoked leg of lamb.

⭐Sides | The rich, smoky taste of lamb deserves a lighter side. Pair it with a simple green salad, or a summery tomato cucumber and onion salad for a balanced meal.

Grilled or smoked veggies are also a great match for a smoked leg of lamb: grilled balsamic carrots, grilled roasted root veggies, grilled broccolini, or even smoked asparagus bundles for a gourmet touch!

⭐Leftovers | Use leftover lamb for sandwiches, salads, or wraps.

❓FAQ

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